Priscella, Andriany and Prof. Dr. Teti Estiasih, STP., MP. (2024) Evaluasi Penerapan Good Manufacturing Practices (GMP) Pada Proses Produksi Bumbu Rempah Bubuk di PT Natura Indoland, Tangerang. Sarjana thesis, Universitas Brawijaya.
Abstract
Berdasarkan data yang dikutip dari Nationmaster (2023), produksi rempah di Indonesia menempati urutan terbesar ke-4 di dunia. Rempah yang aromatik umumnya digunakan sebagai penguat cita rasa, bumbu masakan, dan pengawet makanan. PT Natura Indoland merupakan salah satu perusahaan manufaktur bumbu instan bubuk dan rempah-rempah yang berlokasi di Tangerang. PT Natura Indoland telah menerapkan Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP) dan International Organization for Standarization (ISO) 22000. Namun, berdasarkan hasil audit internal dan survei pendahuluan, masih ditemukan beberapa ketidaksesuaian dalam penerapan GMP seperti adanya tumpukan sampah, permukaan lantai ruang pengemasan tidak rata, pintu ruang pengemasan membuka ke dalam, beberapa pekerja ada yang tidak menggunakan APD lengkap, kemasan bumbu mengalami kebocoran, label disimpan kurang rapi, adanya tumpukan sampah di area pabrik, mesin tidak selalu diawasi, dan kegiatan mencuci tangan kurang konsisten dilakukan oleh karyawan. Berdasarkan hal tersebut, tujuan kegiatan magang ini adalah mengevaluasi penerapan GMP pada produksi bumbu rempah bubuk dan merekomendasikan perbaikan dalam penerapan GMP di PT Natura Indoland. Kegiatan magang ini dilaksanakan selama 3 bulan di pabrik PT Natura Indoland. Pendekatan yang digunakan untuk mengetahui seberapa besar kesenjangan yang dilakukan oleh perusahaan dalam mengimplementasikan GMP adalah dengan menggunakan analisis kesenjangan (gap analysis). Pemeriksaan kesesuaian penerapan aspek GMP dilakukan dengan mengisi gap analysis checklist yang berisi 18 parameter penilaian yang disusun berdasarkan Peraturan Menteri Perindustrian Republik Indonesia No. 75/M-IND/PER/7/2010. Adapun untuk penilaian ketidaksesuaian aspek GMP dibagi menjadi 3 kategori yaitu ketidaksesuaian minor, mayor, dan kritis. Pada beberapa aspek yang telah teridentifikasi adanya ketidaksesuaian untuk ketidaksesuaian kategori mayor dan kritis akan dianalisis akar permasalahannya dengan menggunakan metode Root Cause Analysis yaitu 5 Why Analysis. Berdasarkan hasil analisis gap terhadap penerapan GMP di PT Natura Indoland, diperoleh tingkat kesesuaian sebesar 90,66% dan ketidaksesuaian sebesar 9,34%. Terdapat 13 parameter ketidaksesuaian penerapan GMP dengan rincian yaitu 1 ketidaksesuaian minor, 7 ketidaksesuaian mayor, dan 5 ketidaksesuaian kritis. Ketidaksesuaian kategori mayor dan kritis ditemukan pada beberapa aspek GMP antara lain lokasi, bangunan, fasilitas sanitasi, mesin/peralatan, pengawasan proses, karyawan, pengemas, penyimpanan, pemeliharaan dan program sanitasi, pelaksanaan pedoman. Selanjutnya, dilakukan analisis akar penyebab permasalahan menggunakan metode 5 Why Analysis dan dilanjutkan dengan penyusunan rekomendasi perbaikan berdasarkan akar permasalahan yang telah dianalisis sebelumnya. Beberapa rekomendasi yang diberikan yaitu diperlukannya pengawasan rutin dari pihak perusahaan terhadap kebersihan lingkungan pabrik, kondisi bangunan, dan tempat produksi, serta melakukan pengecekan terhadap kedisiplinan karyawan dalam mematuhi SOP
English Abstract
Indonesia is one of the largest producers of spices in the world. Aromatic spices are commonly used as flavor enhancers, seasonings, and food preservatives. PT Natura Indoland is one of the instant seasoning powder and spice manufacturing companies located in Tangerang. PT Natura Indoland has implemented Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP) and International Organization for Standarization (ISO) 22000. However, based on the results of internal audits conducted by the company and preliminary surveys, there are still several discrepancies in the application of GMP such as piles of garbage, uneven floor surfaces of the packaging room, the packaging room door opens inward, some workers do not use complete PPE, seasoning packaging has leaked, labels are stored less neatly, there are piles of garbage in the factory area, machines are not always supervised, and hand washing activities are not consistently carried out by employees. Based on this, the purpose of this internship is to evaluate the application of GMP in the production of spice powder and recommend improvements in the application of GMP at PT Natura Indoland. This internship was carried out for 3 months at the PT Natura Indoland factory. The approach used to determine how big the gap is carried out by the company in implementing GMP is to use gap analysis. Examination of the suitability of the implementation of GMP aspects is carried out by filling out a gap analysis checklist containing 18 assessment parameters prepared based on the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/MIND/PER/7/2010. As for the assessment of non-conformity of GMP aspects, it is divided into 3 categories, namely minor, major, and critical. In some aspects that have been identified as non-conformities for major and critical category nonconformities, the root causes will be analyzed using the Root Cause Analysis method, namely 5 Why. Based on the results of the gap analysis of the implementation of Good Manufacturing Practices (GMP) at PT Natura Indoland, a level of conformity of 90.66% and non-conformity of 9.36% was obtained. There are 21 aspects of nonconformity in the application of GMP which are 1 minor non-conformities, 7 major non-conformities, and 5 critical non-conformities. Major and critical nonconformities were found in several aspects of GMP including location, building, sanitation facilities, machinery/equipment, process supervision, employees, packaging, storage, maintenance and sanitation programs, implementation of guidelines. sanitation programs, implementation of guidelines. The next stage is to find the root cause of the problem using the 5 Why Analysis method. Then, recommendations for improvement were made based on the root causes that had been analyzed previously. Some of the recommendations given are the need for routine supervision from the company on the cleanliness of the factory environment, building conditions, and production sites, as well as checking employee discipline in complying with SOPs.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100124 |
| Uncontrolled Keywords: | Bumbu Rempah Bubuk, Rempah, Rempah Bubuk, GMP-GMP, Instant Seasoning, Spices, Spice Powder |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 04 Jul 2024 07:58 |
| Last Modified: | 04 Jul 2024 07:58 |
| URI: | http://repository.ub.ac.id/id/eprint/221935 |
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